Thai cabbage rolls from leaf lettuce
6 servings
30 minutes
Thai cabbage rolls made from lettuce leaves are a vibrant dish reflecting the philosophy of Thai cuisine: freshness, balance of flavors, and harmonious combination of ingredients. The leaves replace traditional wrappers, creating a light and crunchy texture that complements the rich filling of tempeh, fresh vegetables, and aromatic herbs. Ginger and garlic add spiciness, while the lime juice and soy sauce-based dressing adds sweet-sour notes. Peanuts bring a pleasant crunch and light nutty tones. This dish is perfect for those who appreciate fresh ingredients and a healthy lifestyle. The rolls require no complicated serving – everyone can choose their own filling and create their unique flavor. A wonderful choice for friendly gatherings and family lunches that allows you to enjoy Thai motifs in a simple yet original execution.
1
To prepare the sauce: mix all the ingredients in a small bowl.
- Lime juice: 0.5 glass
- Sugar: 0.3 glass
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Brown sugar: 0.8 teaspoon
2
Crush the tempeh in a food processor into coarse crumbs.
- Tempeh: 240 g
3
Heat oil in a pan over medium heat. Add ginger and garlic, sauté for 1 minute.
- Vegetable oil: 1 tablespoon
- Grated ginger: 2 tablespoons
- Finely chopped garlic: 2 cloves
4
Add tempeh and broth, cover with a lid, and cook for 5 minutes.
- Tempeh: 240 g
- Vegetable broth: 1 glass
5
Remove the lid, increase the heat, and boil for 10 minutes until the liquid evaporates. Add all other ingredients.
- Fresh mint: 20 g
- Shallot: 1 head
- Sriracha: 1 teaspoon
- Green beans: 230 g
- Beans (broad beans): 400 g
- Cucumbers: 1 piece
- Carrot: 1 piece
- Green basil: to taste
- Cilantro: to taste
6
Transfer the vegetables, herbs, and tempeh mixture to the dish.
7
Those sitting at the table fill the lettuce leaves with fillings themselves.
8
Serve with sauce and peanuts.
- Peanuts: 85 g